Chef de Cuisine (FT) ("Chef de Cocina")

LOCATION A.R. Valentien Located in the AAA Five Diamond rated resort,The Lodge at Torrey Pinesin La Jolla,A.R. Valentienis a fine dining restaurant known for its exceptional seasonal cuisine, elegant atmosphere, and superior service. Executive Chef Kelli Crosson sources only the best local provisions for breakfast, lunch, and dinner. Guests dine in a timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course. The Lodge at Torrey Pinesis owned byEvans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY TheChef de Cuisine (“Chef de Cocina”)is the culinary leader of A.R. Valentien, the signature fine dining, farm-to-table restaurant at The Lodge at Torrey Pines. This role is responsible for conceptualizing, developing, and executing an exceptional seasonal menu that showcases locally sourced, sustainable ingredients. The Chef de Cuisine will lead and inspire a high-performing kitchen team while ensuring operational excellence, culinary creativity, and consistency. This position works closely with hotel and culinary leadership to deliver a world-class dining experience aligned with the restaurant’s reputation for excellence. PAY & PERKS • Compensation: $90,000 - $110,000 DOE** • Earn $1000for Culinary, Engineering, Housekeeping, and$350for all other roles foreachhired referral at any Evans Hotels property. • Discounted Hotel Roomsfor you, family and friends. • Free Employee Parkingand/or discounted MTS Pronto card • Free Meals & Refreshmentsduring working shifts • Career advancement opportunities! • Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time. • Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES • Lead and manage all aspects of A.R. Valentien in collaboration with the Executive Chef and F&B leadership team. • Direct menu development, ensuring seasonality, creativity, and alignment with the restaurant’s farm-to-table philosophy and luxury guest expectations. • Works closely with the sommelier on wine pairing for special menus. • Maintain a strong presence in the kitchen to ensure excellence in preparation, presentation, and flavor. • Cultivate partnerships with local farmers, purveyors, and artisans to source premium, sustainable ingredients. • Anticipate industry trends and guest preferences to drive culinary innovation and differentiation. • Elevate the restaurant’s reputation by delivering exceptional dining experiences for discerning guests. • Position A.R. Valentien as a leading contender for Michelin recognition and the benchmark for fine dining in California, while continuing to serve as a favorite among local clientele. • Work closely with the Executive Chef and hotel leadership to ensure a seamless guest experience aligned with luxury standards. • Recruit, train, and mentor top culinary talent, fostering a positive, collaborative, and growth-oriented kitchen culture. • Develop and implement training programs and formal evaluations to build skills and promote career growth. • Provide clear communication and leadership through pre-shift meetings, coaching, and performance feedback. • Supervise and schedule Sous Chefs, Line Cooks, and Prep Cooks, ensuring consistency and accountability. • Oversee all aspects of fine dining kitchen operations, including prep, line execution, sanitation, and inventory management. • Ensure kitchens, equipment, and related areas are maintained at the highest standards of cleanliness and sanitation, exceeding Health Department regulations and hotel standards. • Manage food and labor costs to achieve financial goals while upholding the highest culinary standards. • Build strong vendor relationships to support menu innovation and cost control. • Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS • Culinary Arts degree or diploma from an accredited institution preferred. • At least 5–7 years of progressive culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or equivalent senior role. • A combination of experience, education, and/or training may be substituted for either requirement. • Fine dining experience required; Michelin-starred or Forbes Five-star kitchen experience preferred. • Availability to work on weekends and holidays is required. • Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges. • Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook). • Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense. • RBS Certification required. • Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 30 lbs. • The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.